Apple-Cranberry Crescent Cookies

• 1 14 cups apples, chopped
• 12 cup dried cranberries
• 12 cup low-fat sour cream
• 14 cup cholesterol-free egg substitute
• 14 cup margarine or 14 cup butter, melted
• 3 tablespoons sugar, divided
• 1 (1/4 ounce) package fast-rising active dry yeast
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon reduced-fat milk

1. Preheat oven to 350F.
2. Lightly coat baking sheet with nonstick cooking spray.
3. Place apple and cranberries in food processor or blender, process with on/off pulsing action until finely chopped.
4. Set aside.
5. Combine sour cream, egg substitute, margarine and 2 tablespoons sugar in medium bowl.
6. Add yeast and vanilla.
7. Add flour; stir to form ball.
8. Turn dough out onto lightly floured work surface.
9. Knead 1 minute.
10. Cover with plastic wrap; let stand 10 minutes.
11. Divide dough into thirds.
12. Roll one portion into 12-inch circle.
13. Spread with 1/3 apple mixture (about 1/4 cup).
14. Cut dough to make 8 wedges.
15. Roll up each wedge, beginning at outside edge.
16. Place on prepared baking sheet; turn ends of cookies to form crescents.
17. Repeat with remaining dough and apple mixture.
18. Combine remaining 1 tablespoon sugar and cinnamon in small bowl.
19. Lightly brush cookies with milk; sprinkle with sugar-cinnamon mixture.
20. Bake 18 to 20 minutes or until lightly browned.

apples, cranberries, lowfat sour cream, egg substitute, margarine, sugar, yeast, vanilla, flour, ground cinnamon, milk

Taken from www.food.com/recipe/apple-cranberry-crescent-cookies-154563 (may not work)